FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (3 ): 144-147.doi: 10.7506/spkx1002-6630-201103034

• Bioengineering • Previous Articles     Next Articles

Cultivation, Identification and Amino Acid Composition of Xerula radicata

ZOU Li-kou，PAN Xin，YUE Ai-ling，LUO Yan，LI Bei，ZHANG Yue，YAO Qiong，WU Qi   

  1. 1. Laboratory of Microbiology, Dujiangyan Campus of Sichuan Agricultural University, Dujiangyan 611830, China ；2. College of Forestry,
    Sichuan Agricultural University, Ya’an 625014, China；3. College of Tourism and Town and Country Planning, Chengdu University of
    Technology, Chengdu 610059, China；4. College of Life Science, Sichuan Agricultural University, Ya’an 625014, China
  • Received:2010-04-16 Revised:2011-01-04 Online:2011-02-15 Published:2011-01-13

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Abstract: The mycelium of Xerula radicata was cultivated on PDA plates at different temperatures and pH values. Both morphological and molecular approaches were used to identify the fungi cultivated. The internal transcribed spacer (ITS) region in rRNA gene was cloned and sequenced, and compared with others species in the Genbank. Besides, the amino acids in the fungi cultivated was analyzed using amino acid auto analyzer. The results showed that the optimal cultivation temperature and pH was 26 ℃ and 5.0. The ITS sequence was the same between mycelium and fruiting body. The molecular marker of ITS sequence was necessary and useful. The total amino acids, essential amino acids and nonessential amino acids accounted for 18.25%, 6.97% and 11.28% in the fruiting body, and 13.98%, 5.28% and 8.70% in the mycelium, respectively. Therefore, X. radicata especially its mycelium is nutritious and can be developed into a functional food product.

Key words: Xerula radicata, cultivation, mycelium, identification, ITS region, amino acid

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